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Sunday, 27 November 2016

Classic Buttermilk Pancakes

Sunday morning is pancake time. 

Weekdays are so busy; it’s fun to relax and enjoy a leisurely breakfast when the weekend rolls around. The cast iron skillet or griddle cooks perfect pancakes every time.



2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
½ teaspoon salt
2 eggs
2 cups buttermilk
½ cup whole milk
½ cup (½ stick) salted butter, melted, plus additional melted butter for serving
1 tablespoon vegetable oil, plus more if needed
Warm maple syrup, for serving


In a large bowl, combine the flour, sugar, baking powder, and salt. In another bowl, whisk the eggs, buttermilk, milk, and melted butter until well blended. Add the egg mixture to the flour mixture and whisk just until combined.

Heat a 10- or 12-inch cast iron skillet or a cast iron griddle over medium heat. Add 1 tablespoon vegetable oil to the skillet. Pour the batter into the skillet, ¼ cup at a time, forming small pancakes. When bubbles start to form, turn the pancakes over and cook until golden brown, 2 to 3 minutes longer. 

Continue until all the batter is used up, adding more vegetable oil as necessary. Serve with melted butter and warm maple syrup

Comments and suggestions are ALWAYS welcome.